How to make Canja de Galinha

Why cooks start here

Canja de Galinha is cooked the way home kitchens all over Portugal cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Canja de Galinha, a comforting staple in Portuguese homes, finds its place in the heart of everyday life. It's not a dish reserved for special occasions, but rather a familiar presence on any given weeknight. In kitchens across Portugal, this soup comes together with the simple and essential ingredients that speak of tradition without fuss. No precise measurements or elaborate techniques — just the intuitive touch of a home cook. The flavors are straightforward and soothing, with the tender chicken lending its essence to the broth, enriched by the sweetness of carrots and the subtle bite of onion. Carolino rice swells gently, absorbing the aromatic broth, while a hint of lemon juice brightens each spoonful. Fresh mint adds a fragrant finish, a nod to the freshness that Portuguese cuisine treasures. This is Canja de Galinha, a bowlful of warmth and simplicity.